12inch China Manufacturing Ceramic Kamado Smoker BBQ

• Customization: Available
• Metal Type: Ceramic
• Feature: Easily Cleaned
• Model NO.: 12inch Kamado XPY-12IO
• Certification: ITS, GS, EMC, AGA, CCC
• Grill Type: Charcoal Grills
• Finishing: Porcelain Enameled
• Transport Package: Suit for The Exporting Packaging
• Trademark: YALIYA
• Origin: China

Product Description

12inch Kamado XPY-12IO

• Model: XPY-12IO
• Ceramic Body Size: 12.2"*16.1"/31*41cm
• Cooking grid: SS304/φ9.8"/25cm
• N.W/G.W: 19kg/22kg
• Packing Dimension: 17.7"*15.7"*18.9"/45*40*48cm

WHAT IS KAMADO ?

The main material of kamado is ceramic.It is a closed container with thick furnace wall,so it's not easy to lose heat and warming rapidly. When reaching a certain temperature, kamado has the functions of retainng and reflecting heat.The water in the food can be "locked" on the barbecue.So food will not be dry and tastes more delicious!


About Kamado

The kamado is a charcoal grill but made by ceramics. The history of kamado dates back to 3000 years ago in Asia. 

It's a versatile bbq grill that you can use not only for grilling but also for baking, or long slow smoking ( smoker ). Kamado grill is great at holding heat and smoke inside which has an incredible impact on the food's flavor. 

Top chefs love ceramic kamado grill like this because they're able to reach a phenomenal 399ºC - brilliant for searing steaks - and the amazing insulation properties of ceramic means the charcoals will stay hot for about ten hours. And that makes them perfect for searing, baking, smoking, long and slow-roasting. 

Basicly, the kamado grill is fueled by lump charcoals on fire grate in the firebox. It provides heat engergy for foods which are cooked on the cooking grids. The airflow goes from bottom vent to top vent. And the grill thermometer on the ceramic dome can show you the inside cooking temperature. The ash from burned charcoals will drop through the wholes of the fire grate and you can use an ash tool to get out of the ash from bottom.By adjusting the bottom vent and top vent to control the airflow, you can get high temperature for searing as well as the low temperature for long and slow cooking like over 12 hours. 


Manufacturing Process of Kamado

1, Refining of mud
Different ceramic raw materials are mixed, stirred through mechanical equipments with a certain proportion water to make the mud needed for producting kamados.

2, Ceramic kamado bodies formed by hands or machines
The workers with many years of production experience,use manual or mechanical methods to complete the forming of kamado bodies through our precise molds.

3, Ceramic kamado bodies trimmed
The ceramic kamado bodies formed through the molds needs to be carefully inspected and trimmed by professional workers.

4, Ceramic kamado bodies fired in the auto controlled kiln
Our kiln is an auto controled natural-gas kiln with precise temperature and small temperature difference, so it ensures the high quality and high qualification rate of protucts.

5,Preparation of kamado ceramic bodies before glazing
Before glazing, kamado ceramic bodies need to be inspected and trimmed to ensure the quality.

6, Ceramic kamado bodies glazed
The glaziers spray different colors of glaze water evenly on the ceramic kamado bodies with special tools.

7, Glazed kamado bodies fired in the kiln
They were puted into the auto controlled kiln once again, and after firing, the bright and colorful kamado bodies were born.

8, Quality inspection before assemblying
Carefully check the ceramic parts and glaze parts of each ceramic kamado body, timely replace the defective ceramic kamado bodies, and ensure the perfect kamado will be delivered to the customers.

9, Assembling kamado
The workers with rich installation experience carefully assemble kamado according to the order requirements of customers.

10, Quality checking and packing
The quality inspection shall be carried out again before packing kamado to ensure that there are no mistakes. Finally, our kamado will be delivered to the customers on time with good quality.



Usages and Attentions


Security Consideraion

If you operate your grill, then deprive the fire of oxygen by closing the top and bottom air vents, a sudden surge of flame called a "flashback" can occur if you suddenly open the dome of the grill. This occurs due to the sudden exposure to oxygen, which causes a brief but intense amount of white heat.

If you have been cooking at temperatures above 300°F, be very careful when opening the dome. First raise the dome about 3cm or 5cm and pause to hold it before raising the dome completely. This will allow the sudden rush of oxygen to bum safely inside and not as a flashback which could startle you and possibly cause injury.


Removing Ashes
Occasionally, you will need to remove the ashes underneath the fire box.

If there is partially used charcoal in the grill, stir the charcoal using the ash tool so any ash in the fire box will drop down.
Open the bottom draft door, and place a small container under the opening to catch the ash. For grill table, use a dust pan, paper plate or newspaper to catch the ash.
Remove the ash tray containing the ashes and dispose of accordingly. Please ensure the ashes are cold before removing the ash tray.
Place the empty ash tray back into the ash slot.



HeatDeflector & Pizza Stone Care and Cleaning

1.Allow ceramics to cool completely before cleaning and indoor storage.
2.Wipe off food material with a brush and store inside in a dry place.

Do not place on tables or surfaces that are not heat-resistant.
Do not use either ceramic plate to cook with on a stove top.
Do not season with olive oil or other cooking oils.
Do not use cleaning chemicals or soap and water.
Do not soak in water. It may cause it to crack with the next use.



Achieving Low Temperatures
1. For "low and slow" temperatures like 225°F start with a very small fire in one area of the charcoal.
2. Close the dome and allow the temperature to come up slowly with the lower vent.door open 5cm and the top vent daisy wheel holes fully open.
3. This method may take 30-45 minutes to reach your target temperature, but it will ensure a long and slow cooking period.

It is easy to raise the temperature, but very difficult to lower the temperature if you go over your target temperature.


Care Maintenance
Your Kamado Grill is made of quality materials, so general care and maintenance is minimal. The best way to protect your Kamado from the elements is with a Grill Cover.
Grill Bands
Check the position and tightness of the bands at the beginning of each grilling season or annually.
If the bands are in the proper position, use a 10mm wrench and Allen key to check the tightness of each band connector. You should not be able to easily turn the Allen key while holding the nut in place. If loose, tighten firmly.
Mold
If your Kamado Grill is not used for an extended period of time, moisture can be trapped inside the grill and you may see areas of mold or mildew on the cooking grate or internal ceramics. This can easily be eliminated, because Kamado Grills are self-cleaning. Do not use bleach or other cleaning products. It will add an unpleasant taste to food.
Self-cleaning Your Kamado Grill:
1.    Add charcoal, light it and allow the grill to heat to a temperature of 600°F for 15 minutes with the dome closed.
2.    Allow the grill to cool down completely.
3.    Before cooking, brush the cooking grate with a standard grill brush. You can also use a soft bristle brush on the ceramics to remove any residue.
Gasket Replacement
The gasket material will degrade over time. Depending on the amount of grill use, the exposed gasket material on the base and dome and the neck of the dome may need to be replaced every 2-3 years.


 
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